Friday, May 21, 2010

Raspberry and Rhubarb Tart

Can you see me?

Rhubarb is growing and growing in the garden.Apart from the rhubarb, a few herbs also survived winter, lavender and thyme are particularly thriving.

I have been craving clafouti lately, so I thought that could inspire me for a tart.As I grabbed some leftover dough from the freezer - because I just can't help making a quadruple batch... see? It comes in handy! - I also saw a bag of raspberries from our yard. It's about time I did something with them!! The plants are getting really big already, they are a beautiful dark shade of green and I can't wait to see little berries appear...

Roast the rhubarb in the oven at 375 for about 15 minutes until soft. I kept the stalks whole as I wanted to use them in a long rectangular tart mold, but you can chop it up. Don't be surprised, it shrinks a lot.

Roll out your pie crust. Sprinkle the raspberries, then layer the roasted rhubarb.

In a bowl, mix the remaining ingredients and pour over the fruit. Cook at 400 for 10 minutes, then reduce the heat to 350 for about 15-20 minutes. The custard will rise and get slowly golden. Remove from heat and let cool before eating.I love it cold the next morning, but can you resist?

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This blog started out as a diary of what we ate at home on a daily basis. I cook everything from scratch, so it was nice to have a journal, a collection of all our recipes. In November 2010 opened Edgar, our tiny café.